Vegan chocolate chip cookies

Newshouse food blogger Riddley Gemperlein-Schirm spills her recipe for this delicious, low-sugar treat.


Chocolate chip cookies are pure comfort.  There’s nothing better then a warm cookie, right out of the oven, when the edges are slightly crisp, but the center is just over under-baked, making the middle doughy and the chocolate melted. It’s pastry perfection.

Some days, you need a cookie.  Sometimes I want a cookie that’s, dare I say it, healthy. A healthy cookie means you can eat one and not feel bad about it, or you could follow in my steps and eat three right off the baking sheet. Life’s about little pleasures, and cookies are one of them. 


Everyday Chocolate Chip Cookies (vegan)

The fat in these cookies comes from peanut butter, instead of butter. They’re also made with three-fourths the amount less sugar than regular chocolate chip cookies.



  • 6 TBS. peanut butter or other nut butter of choice
  • ¼ cup almond milk or other non-dairy milk or regular milk (if not vegan)
  • ¼ cup sugar
  • 1 tsp. vanilla extract
  • 1 cup of rolled oats, ground into a flour (you can also buy oat flour)
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ¼ cup semi-sweet chocolate chips




    1. Preheat oven to 375 degrees.

    2. Using a blender or food processor, cream together the peanut butter (or other nut butter), milk, sugar and vanilla extract.

    3. In a bowl combine the oat flour, baking soda and salt.

    4. Add the wet mixture to the dry mixture and stir until combined.  Stir in the chocolate chips.

    5. Scoop dough by heaping tablespoons onto a parchment paper-lined or lightly greased cookie sheet. 

    6. Bake 8-9 minutes. Allow cool for a few minutes on the baking sheet before transferring to a cooling rack.

    Yields 11-12 cookies






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